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Whole Roast Pumpkin Soup

  • People

    Serves 6

  • Prep Time

    20 min.

  • Barbecue Time

    2 h

Serves 6
Prep Time
20 min.
Barbecue Time
2 h

the Ingredients

Whole Roast Pumpkin Soup
  • 1 x 4.5-5.5kg Jap pumpkin, whole
  • 1 brown onion, roughly sliced
  • 4 garlic cloves, whole, peeled
  • 1 tablespoon olive oil, plus extra to drizzle
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • 4 slices crusty bread, roughly diced
  • 8 rashers of bacon
  • 2 cups chicken stock
  • Sea salt
  • freshly ground black pepper
  • 4 tablespoons thickened cream, to serve
  • Fresh parsley, finely chopped, to garnish


  • 01 Carefully cut an 8cm circle in the top of the pumpkin, around the stem, cutting through to the centre of the pumpkin; remove and discard. Scoop out the seeds and discard. Place the pumpkin into a large Weber Ware Frying Pan or barbecue-safe dish. Add into the centre of the pumpkin the onion, garlic, 1 tablespoon of olive oil, cumin, coriander, and paprika. Toss with a spoon to combine.
  • 02 Prepare the barbecue for indirect and direct cooking over medium heat (180° to 230°C).
  • 03 Roast the pumpkin over indirect medium heat, with the lid closed, for 2 hours, or until the pumpkin is tender when pierced with a knife.
  • 04 During the last 10 minutes of the cooking time. Toss the bread with a little olive oil. Place the bread onto the barbecue and roast over indirect medium heat for 10 minutes. Add the bacon, and barbecue over direct medium heat for 3 minutes per side.
  • 05 Wearing heatproof gloves, carefully remove the pumpkin in the dish from the barbecue, along with the bacon and croutons.
  • 06 Scoop the onion mixture and pumpkin flesh into a food processor or large pot. Blitz with the chicken stock. Season with salt and pepper to taste. Roughly chop the bacon.
  • 07 Serve the pumpkin soup with the bacon pieces, croutons, cream, and garnish with parsley.

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